Determination of Sage Tea Polyphenols and Their Antioxidant Effects Using an Electrochemical DNA-Based Biosensor

This study describes two polyphenols, caffeic acid (CA) and (+)-catechin, as well their antioxidant effects, detected by cyclic voltammetry (CV) using an electrochemical deoxyribonucleic (DNA)-based biosensor in sage tea. Square-wave (SWV) was applied to investigate CA, one of the derivatives phenolic acids, a representative flavonoids, voltammograms (SWVs) CA showed peak (0.197 V) presence anodic cathodic peaks, which suggests unfolded reversible process on surface glassy carbon electrode (GCE). Furthermore, SWVs (+)-catechin proposes at first (0.232 irreversible second (0.6 GCE. The determination effects tea polyphenols carried out DNA-based biosensor. obtained results indicated that addition cleavage solution significantly reduces degree DNA degradation. adopted methods have proved be simple applicable tools for characterization effects. also discusses total content.